After spending last week weeding, mulching and trellising we can finally step back and admire our pepper, tomato and eggplant field! The pepper plants pictured above are planted in-between rows of tomatoes to give the large tomato plants more air flow in the hopes of discouraging the onset of diseases. The peppers and eggplant are just starting to come into the store this week and will hopefully show up in the CSA shortly. Tomatoes are not far behind! While last week was a success in catching up on weeding many areas of the farm, there are always new tasks to add to our to-do list. On tap for this week is the garlic harvest, a watermelon rescue project (netting and fencing to keep out the crows!), fall broccoli and kale planting, irrigation, weeding and thinning fall beets and carrots, seeding later fall successions of crops in the field and greenhouse, and of course keeping up with the harvest!
Tuesday and Thursday 11am - 6pm*
Wednesday and Friday 2pm - 6pm
Saturday 10am - 3pm*
*Hours in bold and with an asterisk are also CSA pick-up hours
In the CSA:
- Fresh onions - Red long of Tropea and Ailsa Craig (white) onions. These sweet onions should be kept in the refrigerator.
- Summer Squash and Zucchini
- Red Potatoes - These small red potatoes are great for roasting or boiling for potato salad.
- Celery - Our celery is strongly flavored so we find that it's best for recipes requiring celery rather than an ants-on-a-log snack!
- Red Russian Kale
- Garlic scapes
- Cherriette Radishes
- Baby Bok choy
- Green Beans - We have one planting ready and another on its way so despite the heat it will be a good week for picking!
- Basil- Both the second and third basil plantings are looking nice. One is just past the first planting of basil by the farm stand and the other one is out past where the peas used to be.
- Dill - With the third planting of basil out past where the peas used to be.
- Mint (peppermint)
In the store:
Most everything we have in the CSA will also be available in the store. We'll also have some eggplant, green peppers, blueberries and more of our own greenhouse-grown tomatoes. As usual, we'll also have mushrooms and eggs.
PYO Flower CSA:
The pick-your-own Flower CSA has begun! We have a few spots and plenty of picking time left if you'd like to join us! Sign up forms are available in the farm stand. Flowers ready this week include bachelors button, celosia, calendula, zinnias, verbena, orlaya, straw flower, gomphrena, calendula, and more! We plant successions of sunflowers for both the PYO Flower CSA and for the Vegetable CSA and the first bed is almost ready! Check in at the farm store before picking and for more information if you'd like to sign up!
Pan Roasted Summer Squash with Red Onion and Fresh Herbs
From the Healthy Living Market
An easy and tasty recipe for any variety of summer squash. The vegetables can either be roasted in the oven or on the stove top.
- 2 lbs summer squash in 1” chunks
- 2 large red onions, sliced ½” rings
- 2 TB extra virgin olive oil
- 2 TB balsamic vinegar
- 2 TB chopped fresh basil
- 1 garlic clove, minced (Or 2-3 chopped garlic scapes!)
- 1 tsp fresh thyme, minced
- ¼ tsp red pepper flakes
- Coarse sea salt
To pan roast: Heat a large skillet, preferably cast iron, over high heat. When very hot, lower heat to medium and place a single layer of squash and onions in the pan. Cook for 6-8 minutes on one side until golden brown with some black spots, then flip to cook other side for about 5 minutes. Remove from pan and repeat in batches until all the vegetables are cooked. (The squash and onions can alternately be roasted in a 400 degree oven. First toss with olive oil and place in a single layer on a baking sheet, using multiple baking sheets if needed. Squash and onions are done when tender and golden brown) In a small bowl, combine the oil, vinegar, basil, thyme, and red pepper flakes. Whisk well. Pour the dressing over the vegetables while they are still hot. Toss to coat. Cover bowl and let vegetables marinate for about 10 minutes. Season with salt and black pepper as needed.
Grilled Summer Squash and Zucchini
Gourmet, June 2007
- 6 medium yellow squash and/or green zucchini (3 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons coarse-grain mustard
- 1/4 teaspoon sugar
- Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.